Chocolate Covered Strawberry Cupcakes

I dare say these are one of the best cupcakes you'll ever eat! A rich, moist chocolate cupcake is topped with a boldly flavored, natural strawberry frosting and it's finished with a fresh chocolate covered strawberry. A cupcake worthy of any celebration!

Chocolate Covered Strawberry Cupcakes

Ingredients:
  1. 2 oz. (56g) unsweetened chocolate, chopped
  2. 1 cup (130g) all-purpose flour (spooned into measuring cup and leveled)
  3. 1/4 cup (21g) unsweetened cocoa powder (spooned into measuring cup and leveled)
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1 cup (200g) granulated sugar
  7. 1/4 cup (56g) unsalted butter, softened
  8. 1 large egg
  9. 1 large egg yolk
  10. 1 1/2 tsp vanilla extract
  11. 1/2 cup (120g) sour cream
  12. 1/2 cup (120ml) boiling water

Strawberry Buttercream Frosting:
  1. 1 cup (17g) freeze dried strawberries
  2. 1 cup (230g) fresh strawberry puree (from strawberries blended in a food processor)
  3. 3/4 cup (170g) unsalted butter nearly at room temperature
  4. 3 1/4 cups (390g) powdered sugar
  5. 1 tsp fresh lemon juice
  6. 1/4 tsp vanilla extract
  7. Few drops red food coloring (optional)
Chocolate Covered Strawberries:
  1. 12 small fresh strawberries
  2. 4 oz. (113g) semi-sweet chocolate
Instructions
For the cupcakes:
  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners. Melt chocolate in a microwave safe bowl on 50% power in 20 second intervals, stirring between intervals until melted and smooth, set aside to cool slightly. 
  • In a mixing bowl whisk together flour, cocoa powder, baking soda and salt for 20 seconds, set aside.